BIG TONI’S ITALIAN KITCHEN

Toni’s Lasagna

For 6 to 8 people

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How to make:

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Béchamel Sauce: (make just before you need it, not ahead of time) When done, you can keep warm on top of a double boiler and remove film if one forms on top. 

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Preheat oven to 180c. 

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Prepare lasagna. This can be soaking the pasta in hot boiled water or in some cases just opening  the pack. Even if you have a no soak pasta its better to soak it for a few minuets as this keeps the Lasagna moist.

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Thickly smear the bottom of your lasagna dish with butter.

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Place 2 tablespoons of béchamel into the dish and line the bottom with one layer of pasta. 

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Combine the bolognese and béchamel sauces and spread a coating on the pasta. Sprinkle some grated Parmesan, then add another layer of pasta. 

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Repeat the procedure of spreading sauce and Parmesan and pasta. 

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Make sure you retain enough sauce to spread a thin layer on top at the end. Sprinkle with Parmesan and dot with butter. (This can be made up to 2 days in advance and refrigerated.) 

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Bake on top rack until golden crust forms on top, about 20 to 30 minutes. Remove from oven and allow to settle for 10 min. before serving.

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This is a big robust one pot dish, its great with a green salad and a chunk of bread to mop up the sauce. If you have it as a first course make sure you don’t follow it with a dish which contains tomatoes or cheese as this could prove to be a little too rich.  I would go for something like the Chicken alla Diavola (Devil’s Chicken)  with the Italian green beans.

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